Saturday, March 3, 2012

Top Recipe - Paul Qui's Chawanmushi

Chawanmushi, Steamed Egg Custard, Prawns and Pea Shoots

3 cups dashi stock
1 cup eggs, scrambled
1/4 cup edamame
8 spotted prawns
1/4 pound clarified butter
Salt, to taste
1 lemon, zested
Pea shoots, garnish

1. Combine dashi and eggs and place in tea cups. Place 4 ounces in each container and cover in plastic wrap, you should have 8 portions.
2. Place cups in a pan and pour water covering a quarter of each cup.
3. Put in oven at 300 degrees Celsius until chawanmushi sets, approximately 1 hour.
4. Poach spotted prawns in clarified butter.
5. Warm edamame in clarified butter and place in chawanmushi cup.
6. Garnish with pea shoots and finish with lemon zest, and juice. Season to taste.

© 2012 PAUL QUI

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Anonymous said...

How do you make the dashi for the Chawanmushi receipe.

theminx said...

Dashi is made from bonito and kombu, which you can buy at an Asian grocery that sells Japanese items. Here's a recipe:

If you don't want to make it from scratch, instant versions are also available at Japanese markets. I bought some today, actually.